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French Thyme and Red Wine Lentil Stew with Potatoes
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 1 1/2 cups brown lentils, rinsed
  • 4 medium potatoes, cubed
  • 1 cup dry red wine
  • 4 cups vegetable broth
  • 2 tablespoons fresh thyme leaves
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for serving)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook for 5 minutes until the vegetables soften.
  • Stir in the lentils, potatoes, red wine, vegetable broth, thyme, and bay leaves. Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring once or twice, until the lentils and potatoes are tender.
  • Remove the bay leaves. Taste and adjust salt and pepper if needed.
  • Ladle the stew into bowls and top with chopped parsley before serving.

Notes

Use a dry red wine you would drink, as its flavor carries through the whole stew. If the stew thickens too much while sitting, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days and taste even better the next day once the herbs have settled.
Course: Soup
Cuisine: French
Equipment: Large pot, Knife, Cutting board